So, its been a long while since I posted whats been going on with our family. The hubby got a promotion, and our little princess has been making major progress since my last post. Shes a walking talking exploring little bugger . I have been convicted that since it looks like I am home for a long while, that I should be cooking and not depending on others to do it for me. We live very close to the hubby's parents, like across the street. So, I know that one day, we may move to another location, or not. I still should be able to cook and fill my family's tummies myself. So, I tried emealz. I loved it. So of the recipes didn't go over well with the rest of the family. So, I turned to my non-creativity. I decided to put some index cards and Pintrest to work. I am finding that my kitchen doesn't have much room for all the random recipes that I want to try, or keep. So I went to Wal-mart, and bought a index card holder. I came home and wrote a few recipes that I knew were already winners. That way they would be in one place, and not a mess. Then I turned to Pintrest. The hubby loves chicken, so I know about any recipe would be good for him if there is chicken in it. I tried the Sour Cream Chicken first. It went over very well!!I had to come up with sides, which was no big problem. I have a few side dishes that are great too. Then I tried the Veggie Chicken. Talk about a major winner! That made the favorite list, for him and me! Easy and delish! Then last night, I thought I'd try the Crock Pot Oatmeal. Even the little princess loves it! I do want to let you know, I use Sam's boneless skinless chicken breasts. They are larger-and most of the time cheaper-than grocery stores chicken. In my area they are always $1.77 a lb. and are about twice the size of the ones you get from Kroger, Publix or any other grocery store. So, to adjust the recipe, I always cut the breasts into strips to make sure that they cook all the way through, and to make serving a lot easier. I use less chicken too. I will post the recipes below, plus some changes you can do with them. We will call them Swap Outs! You can always change up a dish and do it different, and not feel like the family is eating the same thing all the time. So, below are the recipes. Follow me on Pintrest to see pictures. I will eventually learn how to put them here too. Bear with me while I learn.
Sour Cream Chicken:
1/4 cup of parmesan cheese grated
1/2 cup sour cream
4-6 chicken breasts
bread crumbs-Panko is best
Preheat oven to 350. Lay chicken in casserole dish and mix sour cream and cheese together. Spread over chicken. Sprinkle bread crumbs over and bake for 25 minutes.
Tips: cutting up the chicken breasts into strips is ALWAYS best for cooking-especially recipes like this and its easier to serve too-to be sure they cook all the way through. If you don't want to check the breasts without cutting them, you take a fork, or knife, and poke the chicken. If it gives any, it's still pink in the middle. If it's firm, it's done. If your not sure, go an extra 5 minutes.
Veggie Chicken:
1 can of green beans-large or small, doesn't matter
3-5 red potatoes about the size of your hand
3-5 chicken breasts
1 stick of butter
1 dry package of ONE of the following seasonings- onion soup, Italian dressing, or ranch dressing
Preheat over to 350. Get out 1 casserole dish and put the green beans in a row on one side of the dish. Cut up the potatoes into bite sized pieces. I cut mine in half then into 6-8 pieces from each half. Place the potatoes in a row on the other side of the dish. Then take the chicken, cut into strips, and put in a row down the center of the dish. Melt the stick of butter and drizzle over the whole dish. I put more on the chicken and potatoes since the veggies are kinda okay. Sprinkle dry seasoning over the dish and bake for 1 hour.
Tips: to double to recipe-2 dishes-bake for 1 hour 45 minutes on 350, or 1 hour on 425.
Swap Out!-change out the green beans for any frozen, canned or fresh green vegetable. This includes and is not limited to: peas, peas & carrots, peas & carrots & corn, asparagus, broccoli, brussel sprouts, broccoli & cauliflower, and zucchini. When I find Swap Outs for the potatoes, I will let you know. I'm going to try sweet potatoes next...
Crock Pot Oatmeal:
1 1/2 cups of regular oatmeal-not instant.
1 cup of apple juice
3 apples diced into bite sizes
3 cups of water
1/2 tsp of cinnamon
(1/4 cup of brown sugar)-optional
Dump all ingredients into crock pot the night before, set on low. Enjoy next morning.
I did add an extra 1/2 cup of oats and 1/4 cup of brown sugar. We like our oatmeal a little thicker than the regular recipe called for, and sweeter.
That's all for now! Thanks for reading.
Summer
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